Egg Replacements in Baking Eggs are an important staple of many baking recipes. They serve local functions such as binding leavening and providing moisture to the final product. However, some people are unable to consume eggs for a variety of reasons if you are one of these people, baking can seem daunting Fortunately, there are several substitutions that will allow you to continue enjoying your delicious treats without using eggs. Two popular egg replacements are applesauce and banana. These things work well enough to provide moisture to your dessert, but they are suboptimal replacements overall because providing moisture is only one function of the egg. When using applesauce or banana in place of eggs you may find that your baked goods crumble or do not rise properly. Luckily, there are other ways to achieve binding and leaving effects that are more similar to those of eggs, Eggs help emulsify the disparate ingredients of your recipe into one homogeneous batter or dough. To achieve this is most effective something with protein or fat that will bind to the starch. One option is a quarter cup of plain yogurt, sour cream, or butter for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using. Either of these options will effectively bind your ingredients. However, if you are baking something that needs to rise, like a cake, you may want to give your dessert a little additional help. In this case, mix 1 tablespoon of baking soda with 1 tablespoon of neutral-flavored vinegar, such as white or apple cider, and add the mixture alongside the other wet ingredients. Which of the following is a false or misleading statement based on the given textural evidence given textual evidence?
A. When using egg alternatives, a proper substitute needs the ability to emulsify
B. When using egg alternatives, you do not need to use fat to blind the starch
C. When using egg alternatives, people with egg allergies can sell can still enjoy their favorite recipes
D. When using egg alternatives, the substitutes can be vegan or dairy-based
B. The false or misleading statement based on the given textual evidence is: "When using egg alternatives, you do not need to use fat to bind the starch." The passage actually mentions that for egg substitutes, something with protein or fat is needed to bind to the starch, so fat can be used in certain substitutes.
Therefore, the Correct Answer is B.
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